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Creamy Chicken Tortilla Soup

A cozy, creamy chicken tortilla soup packed with warm spices, tender chicken, beans, and corn. Easy to make, comforting, and full of bold flavor—perfect for busy weeknights or chilly day
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 lb chicken breast or thighs
  • 4 cups chicken broth
  • 1 can 10 oz diced tomatoes with green chiles
  • 1 can 15 oz black beans, rinsed and drained
  • 1 ½ cups corn fresh or frozen
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • Juice of 1 lime optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 4–5 minutes.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in chili powder, cumin, and paprika and toast the spices for about 30 seconds.
  4. Add the chicken and pour in the chicken broth and diced tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes, until the chicken is fully cooked.
  5. Remove the chicken, shred it with two forks, then return it to the pot.
  6. Stir in the black beans and corn and cook for 3–4 minutes.
  7. Reduce heat to low and slowly stir in the cream. Simmer gently for 3–5 minutes until slightly thickened.
  8. Season with salt, pepper, and lime juice if using. Serve warm.

Notes

Do not let the soup boil after adding the cream to keep it smooth.
Rotisserie chicken can be used to save time—add it after the beans and corn.
Serve with tortilla strips, shredded cheese, sour cream, or avocado for extra flavor.